Description
This Buttermilk Fried Chicken recipe delivers crispy, golden fried chicken with a flavorful and tender inside thanks to a rich buttermilk marinade and a well-spiced flour dredge. Perfectly fried at the right temperature, this classic Southern-style fried chicken is juicy, aromatic, and ideal for a satisfying meal.
Ingredients
Units
Scale
Buttermilk Marinade
- 8 pieces chicken (skin on, thighs and drumsticks, approximately 3 pounds)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 2 cups buttermilk
Flour Dredge
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper
For Frying
- Vegetable oil (enough to be 1-2 inches deep in a deep frying pan)
Instructions
- Prepare the marinade: Place the chicken pieces in a large bowl. Add salt, black pepper, garlic powder, dried mustard, paprika, and dried sage to the chicken. Stir well to evenly coat the chicken pieces with the seasoning. Pour in the buttermilk and stir again to ensure all chicken pieces are thoroughly coated. Cover and refrigerate for at least 1 hour, although marinating overnight will yield more tender and flavorful chicken.
- Make the flour dredge: In a shallow dish, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, dried basil, dried thyme, onion powder, and cayenne pepper until well combined. This seasoned flour mixture is essential for the crispy coating.
- Heat the oil: Pour vegetable oil into a deep frying pan to a depth of 1-2 inches. Heat the oil to approximately 340°F (170°C). Use a thermometer to monitor the temperature, ensuring the oil is hot enough to crisply fry the chicken without burning it, while cooking it fully inside.
- Dredge the chicken: Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Place the chicken into the flour dredge and thoroughly coat every surface, pressing the flour gently to adhere well.
- Fry the chicken: Carefully place 4-5 pieces of coated chicken into the hot oil without overcrowding the pan. Fry each piece for about 15 minutes, turning as needed to achieve an even golden-brown color. Maintain the oil temperature at about 340°F and use a meat thermometer to confirm the internal temperature reaches 170°F (77°C) to ensure the chicken is cooked through.
- Drain and serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil, which helps maintain crispiness. Serve the chicken hot for the best flavor and texture experience.
Notes
- Adjust the spice levels in both the marinade and flour dredge according to your heat preference.
- For an extra crispy coating, double dredge by dipping the chicken back into the marinade and then into the flour mixture again before frying.
- Use a thermometer to monitor and maintain oil temperature for optimal frying results and to avoid undercooked or burnt chicken.
- This recipe can be adapted for chicken wings or boneless chicken pieces if preferred.
